Cut a few vents in the top and then bake. It’ll take about forty minutes for that crust to get beautifully golden but then you do need to wait for it to cool.
See, if you didn’t, that icing would run right off and that crusty sugared icing is kind of a necessity here. Once the apple slices have cooled, whisk together some powdered sugar, butter, vanilla, and milk and spread it all over that top crust.
When the icing has hardened, it’s time to slice and serve, which is really the best time. Even if you can’t get to Chicago to try one, these sticky, flaky, gooey slices are a delight right out of your home kitchen.
For the pie dough:
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